Tag Archives: peanut butter

Mini Apple Streusel Pies with Peanut Butter Drizzle

10 Nov

November brings with it one of the biggest fall holidays, which are often filled with more sweets than you can shake a spoon at. A favorite dessert during this time is, no doubt, homemade apple pie.

Dating back to the year 1381, apple pie was enjoyed by the English and often included figs and raisins, in addition to using saffron as a coloring agent. Many pies during this time were not sweetened using sugar, but instead were sweetened by fruit. Since then, apple pie has evolved to become an American staple, including actual sugar, and should a dutch apple pie be preferred, cinnamon and lemon juice (source).

These Mini Apple Streusel Pies are made in a cupcake pan and are perfect eaten with a dollop of non-dairy whipped cream or ice cream. Enjoy!

Mini Apple Streusel Pies

Mini Apple Streusel Pies with Peanut Butter Drizzle

Crust:
1-1/2 cups all-purpose or white whole wheat flour
1/4 teaspoon salt
1/3 cup butter-flavored solid vegetable shortening
4-6 tablespoons cold water

Streusel Topping:
1/2 cup all-purpose or white whole wheat flour
1/2 cup oats
1/4 cup vegan buttery spread
1/4 cup powdered sugar

Apple Filling:
1 tablespoon cornstarch
1 tablespoon lemon juice
3 Fuji, Gala or Granny Smith apples, peeled, cored and diced
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon

Peanut Butter Drizzle (optional):
3 tablespoons creamy peanut butter
1 tablespoon refined coconut oil

Preheat oven to 375º F.

Begin with the crust by combining flour and salt in a large mixing bowl. Cut in buttery spread and mix until pea-sized pieces form. Add cold water, 1 tablespoon at a time, to mixture and stir just until dough comes together.

Pour dough out onto a clean, flat and floured work surface and roll into a circle approximately 1/8-inch thick. Cut 3.5-inch circles out of dough, combining dough scraps, then rolling and cutting out additional circles until remainder of dough has been used. You should end up with 12 circles of dough.

Place one circle of dough in each spot of a cupcake pan, flattening dough against bottom and sides. Place pan with dough in refrigerator until ready to use.

For the streusel, combine all ingredients in a small bowl and mix with a fork or pastry blender until pea-sized pieces are formed; set aside.

For the filling, combine cornstarch and lemon juice in a medium-size bowl. Add remaining filling ingredients, mixing to combine.

Remove cupcake pan from refrigerator and fill each spot with apple mixture, dividing evenly among the 12 spots. Sprinkle streusel topping evenly over top of each, then bake in preheated oven for 20-25 minutes, or until golden brown. Remove from oven and allow to cool.

For the peanut butter drizzle, combine both ingredients in a small bowl, and using a fork, drizzle over top of pies.

Oatmeal Banana Breakfast Cookies

8 Oct

Oatmeal is a breakfast staple in many households throughout the country. Often enhanced with brown sugar and various other sweeteners, prepackaged oatmeal can contain a large amount of sugar, rendering it less healthy than intended. One such example is that of a popular fast food chain who’s oatmeal contains 32g sugar!

Inspired by a recipe I enjoyed on one of my many detoxes, these Oatmeal Banana Breakfast Cookies are an excellent way to start your day. Containing natural sugars provided by fruit, these cookies are also perfect as a pre-workout energizer.

Oatmeal Banana Breakfast Cookies

Oatmeal Banana Breakfast Cookies
Yields 8-10 cookies

3 large ripe bananas, mashed
1/3 cup unsweetened peanut butter (creamy or crunchy)
1/4 cup unsweetened applesauce
2-1/4 cups quick-cooking oats
1/3 cup oat flour
1/2 teaspoon baking powder
1/4 rounded teaspoon ground cinnamon
pinch salt

Preheat oven to 350º F. Cover a baking sheet with parchment paper and set aside.

Mix together bananas, peanut butter and applesauce until combined; set aside.

In a separate bowl, combine oats, flour, baking powder, cinnamon and salt. Add to banana mixture and stir to combine.

Place 1/4 cup fulls of batter approximately 2 inches apart on prepared baking sheet. Bake in preheated oven for 15-17 minutes, or until a toothpick, when inserted near the center of a cookie, comes out clean.

Prefer more sweetness? Add 1-2 tablespoons pure maple syrup as well as an additional tablespoon or two of flour (as needed) and proceed with the recipe as directed.

Coconut Peanut Butter Granola

14 Apr

My love for coconut and peanut butter is no secret since I’ve used them together before in these Moist Coconut Peanut Butter Muffins. Coupling the two ingredients creates a magical combination of deliciousness. This easy recipe for Coconut Peanut Butter Granola is a favorite of mine and is delicious by itself, eaten as cereal, or even enjoyed with fruit and yogurt as a parfait. Use your imagination and enjoy!

Coconut Peanut Butter Granola

Coconut Peanut Butter Granola
Yields approximately 6 cups

3 cups uncooked oatmeal
1/2 cup flax meal (ground flax seed)
1/2 cup wheat germ
1/4 cup unrefined coconut oil (using refined will provide less of a coconut flavor)
1/2 cup pure maple syrup
1/2 cup unsweetened shredded coconut
1/4 cup creamy peanut butter

Preheat oven to 225º F.

Combine all ingredients and spread out onto a large ungreased baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool before eating.

Coconut Peanut Butter Granola

Butterscotch Puppy Chow

3 Feb

It is that time of year again…PUPPY BOWL! What’s not to love about a bunch of puppies frolicking around in a makeshift football stadium? Furthermore, there will be little piglet cheerleaders. Total cuteness! Being that it is Puppy Bowl time, I couldn’t think of a snack more fitting: Puppy Chow. Inspired by the original recipe, I opted for extra flavor with the addition of butterscotch chips. “Where can I buy vegan butterscotch chips” you ask? They are available here and here among other places.

Whip yourself up some of this sweet deliciousness and enjoy the game!

Butterscotch Puppy Chow

Butterscotch Puppy Chow

2 cups powdered sugar
5 cups rice cereal (such as Chex)
¾ cup semi-sweet non-dairy chocolate chips
¾ cup non-dairy butterscotch chips
½ cup creamy peanut butter

Place powdered sugar in a large airtight container or plastic zippered bag; set aside.

In a large pot, heat chocolate, butterscotch chips and peanut butter over low heat. Stir often until mixture is melted and thoroughly combined, approximately 5-8 minutes. Remove from heat and carefully stir in cereal until evenly coated. Pour mixture into prepared container or bag, seal tightly, and shake to coat. Pour out onto a large piece of wax paper and allow to cool for 15 minutes before serving.

Moist Coconut Peanut Butter Muffins

5 Jun

I absolutely love peanut butter. I attribute this love to my late grandfather who loved it as well. He and my grandmother always had a magnet on their fridge that said, “Reach for the peanut butter instead!” Peanut butter contains calcium, fiber, iron, potassium, protein and vitamin E. Peanut butter is delicious on so many things such as apples, french toast, pancakes, waffles, noodles, etc. The combination, however, of coconut and peanut butter, for me, is a match made in heaven. These muffins are perfect for breakfast, lunch or dinner.

Moist Coconut Peanut Butter Muffins

Peanut Butter Coconut Muffins
Yields 12 muffins

1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup peanut butter
1½ cups coconut milk
½ cup sugar
2 tablespoons coconut oil (canola or peanut oil may also be used)

Preheat oven to 400º F. Grease muffin pan or line with baking cups.

In a medium bowl mix together flour, baking powder and salt. Set aside. In a separate large bowl, mix together peanut butter, sugar, coconut milk and oil until thoroughly combined. Gradually add flour mixture, and mix just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Read more about the health benefits of peanut butter here.

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